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Grilled Pork Rack W/ Glazed Parsnips

Grilled Pork Rack W/ Glazed Parsnips recipe image
This elegant yet approachable dish features a tender pork loin rack marinated in a savory soy-ginger blend, then grilled to perfection. The natural sweetness of the parsnips is enhanced by butter and sugar, creating a glossy, caramelized glaze that complements the rich meat. A zesty horseradish cream sauce adds a sharp, creamy contrast that cuts through the richness of the pork. Perfect for a special weekend dinner or holiday gathering, this meal offers a beautiful balance of savory, sweet, and spicy flavors. It&# 226;ÂÂs impressive enough for guests but simple enough for a confident home cook to execute with ease.
Cooking Method: , , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 60.5
Description
This elegant yet approachable dish features a tender pork loin rack marinated in a savory soy-ginger blend, then grilled to perfection. The natural sweetness of the parsnips is enhanced by butter and sugar, creating a glossy, caramelized glaze that complements the rich meat. A zesty horseradish cream sauce adds a sharp, creamy contrast that cuts through the richness of the pork. Perfect for a special weekend dinner or holiday gathering, this meal offers a beautiful balance of savory, sweet, and spicy flavors. It&# 226;ÂÂs impressive enough for guests but simple enough for a confident home cook to execute with ease.
Ingredients
  • 1 Rack Of pork, about 4
Directions
  1. 1
    Combine 1/4 cup olive oil, 1/2 cup diced onion, 1/2 cup diced carrot, 1/2 cup diced celery, 1/2 cup diced mushrooms, 1/4 cup minced garlic, 1/2 cup chopped ginger, 2 cups soy sauce, 2 cups water, 1/2 cup red wine vinegar, and 2 cups brown sugar in a large saucepan.
  2. 2
    Heat the marinade mixture over medium heat until it boils, then remove from heat and allow it to cool completely to room temperature.
  3. 3
    Place the pork rack in a large resealable bag or container and pour the cooled marinade over it. Seal and refrigerate for at least 4 hours, preferably overnight.
  4. 4
    Remove the pork from the marinade, letting excess drip off. Discard the used marinade.
  5. 5
    Preheat your grill to medium-high heat or preheat your oven to 500ðF (260ðC).
  6. 6
    Grill or roast the pork rack for approximately 45-60 minutes, or until the internal temperature reaches 145ðF (63ðC) for medium doneness.
  7. 7
    While the pork cooks, sweat 1/2 cup chopped shallots and 1/4 cup chopped garlic in 1 tablespoon olive oil over medium heat until soft.
  8. 8
    Add 2 cups veal stock to the shallots and garlic. Simmer until the liquid reduces by half and becomes syrupy.
  9. 9
    Stir in 1/2 cup heavy cream, 1/2 cup prepared horseradish, and 1/2 teaspoon cayenne pepper. Season with salt to taste. Keep warm.
  10. 10
    Place 1 1/2 cups sliced parsnips in a skillet with 1 tablespoon butter, 2 tablespoons water, and 1 tablespoon sugar.
  11. 11
    Cook the parsnips over medium heat, stirring occasionally, until they are tender and the liquid has evaporated, leaving a shiny glaze on the vegetables.
  12. 12
    Season the parsnips with salt to taste.
  13. 13
    Slice 2 tomatoes in half and place them on the grill or under the broiler until slightly charred and warm.
  14. 14
    Let the pork rest for 10 minutes before slicing. Serve the sliced pork rack alongside the glazed parsnips, grilled tomatoes, and a dollop of horseradish cream.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 60.5kcal
% Daily Value *
Total Fat 3.5g6%
Saturated Fat 1.2g6%
Cholesterol 20.0mg7%
Sodium 15.5mg1%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 6.8g14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the marinade is completely cooled before adding the pork to prevent the meat from starting to cook or becoming mushy.

For the horseradish cream, if you prefer a milder heat, rinse the prepared horseradish briefly under cold water before adding it to the cream.

If you don't have veal stock, chicken stock or a rich mushroom stock can be used as a substitute for the sauce base.

Parsnips can vary in size; peel them well and slice uniformly to ensure even cooking and glazing.

The pork rack should rest for at least 10 minutes after cooking to allow the juices to redistribute, ensuring a moist final product.

Keywords: grilled pork, pork rack, glazed parsnips, horseradish cream, pork loin, soy marinade, ginger marinade, roasted vegetables, dinner party, holiday meal, sweet and savory, pork recipe, vegetable side, grilling, roasting, comfort food, family dinner, easy gourmet, protein rich, balanced meal
Read it online: https://www.chefs-mate.com/recipe/grilled-pork-rack-w-glazed-parsnips/